Tabouleh Salad Recipe
Ingredients
- 1 cup bulgur wheat
- 1 cup boiling water
- ½ teaspoon salt
- 2 fresh lemons juice
- ¼ cup olive oil
- 1 small clove garlic, finely minced
- ¼ cup scallions, sliced
- 2 cups fresh tomatoes, chopped
- 1 ½ cups cucumbers, chopped
- 1 cup fresh flat-leaf parsley, chopped
- ¾ cup fresh mint leaves, chopped
Instructions
Bulghur Wheat Cooking Instructions
- Place bulgur wheat in a large bowl and add boiling water and salt. Let it sit for 30 minutes or until all of the water is absorbed. Let cool completely.
Instructions
- While the bulgur is soaking, whisk together the lemon juice and olive oil in a small bowl. Add the minced garlic and set aside.
- When the bulgur is ready, add the scallions, tomatoes, cucumbers, parsley, and fresh mint. Top with dressing and toss. Season with salt and pepper, to taste. Chill for 1 hour. Serve with lemon wedges and garnish with fresh mint leaves. Salad will keep for 2 days.
Notes
*Bulgur wheat is available in the rice and grains section of your supermarket. You may substitute quinoa for bulgur wheat to make the salad gluten-free. You may also add a can of drained chickpeas if you want to add more protein.